Cod’s Head, Stuffed

Ingredients

• 1 cod’s head
• 1 glass white wine or fish stock
• 2 table-sps. butter or oil
• 1 gill brown sauce
• 1 tea-sp. anchovy essence
• 1 tea-sp. lemon juice
• 2 table-sps. browned bread-crumbs

Method

1. 1

   Take a cod’s head with part of the shoulders, wash and clean it carefully, removing the eyes and gills.

2. 2

   Prepare fish stuffing according to Recipe 1266, put it into the head, and sew it up.

3. 3

   Place the head on a greased baking dish, pour over the wine or stock, and add butter or oil.

4. 4

   Bake in a good oven, basting frequently.

5. 5

   When nearly ready, sprinkle with browned bread-crumbs and return to the oven for a few minutes.

6. 6

   Lift the head onto a hot dish, remove the thread, and keep warm while finishing the sauce.

7. 7

   Add brown sauce, anchovy essence, and lemon juice to the liquid in the tin, bring to boil, skim if necessary, and strain around the head.

8. 8

   Serve garnished with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 134. The excerpt below is the record exactly as published.

Cod’s Head, Stuffed 1 cod’s head. Stuffing. 1 glass white wine or fish stock. 2 table-sps. butter or oil. 1 gill brown sauce. 1 tea-sp. anchovy es- sence. 1 tea-sp. lemon juice. 2 table-sps. browned bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.